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The Roasted Coast is Clear
Posted: Wed Feb 08, 2012 5:23 pm
by Roy Hersh
http://www.nytimes.com/2012/02/08/dinin ... nted=1&hpw
Outstanding article if you are just learning about this wine type or have lots of experience with it.
Is this familar or an area of the wine world that you enjoy?
Re: The Roasted Coast is Clear
Posted: Thu Feb 09, 2012 12:49 pm
by Eric Ifune
Enjoy Cote Rotie quite a bit. I think I still have some from the mid-80s still around. It was forever in the shadow of Hermitage and the area of land under vine rapidly declining up til then. Love him or hate him, Robert Parker first put the appellation in the limelight with Guigal's wines. I've been there and even now, the area is tiny. The whole appellation smaller than a good sized Bordeaux chateau.
Re: The Roasted Coast is Clear
Posted: Thu Feb 09, 2012 9:15 pm
by Brian C.
This region is definitely one I want to try. I had a poor man's version from Coteaux du Tricastin once that I certainly enjoyed. Can't imagine what the real thing is like after that one. Thanks for posting the article, Roy. Hadn't read that part of the story before.
Re: The Roasted Coast is Clear
Posted: Wed Feb 15, 2012 10:13 pm
by Brian C.
At wineshopper.com, they are offering 2003 Guigal Brune et Blonde for $39. I know this is a good price. Does anybody have an opinion on this one?
Re: The Roasted Slope is Clear
Posted: Thu Feb 16, 2012 6:09 pm
by Ray Barnes
That does indeed sound encouraging. Consistent with what I believe to be the appelation, I have made a slight change in the subject line.